A proper hand-pressed beef patty, slow caramelised onions and melted cheddar on a toasted brioche — big enough to stand up to a Cab.
Ingredients
- 600g beef mince (20% fat)
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
- 4 slices mature cheddar
- 4 brioche buns
- Salt and black pepper
- Rocket or lettuce
- Mayonnaise and tomato relish
Method
- 1
Cook the onions gently in butter for 20-25 minutes until deep golden. Add sugar and balsamic, cook 2 minutes more.
- 2
Season the mince and form 4 loose patties, slightly wider than the buns. Chill 10 minutes.
- 3
Sear the patties over high heat for 3-4 minutes a side, adding cheddar for the last minute to melt.
- 4
Toast the buns cut-side down.
- 5
Build: mayo, leaves, patty, caramelised onions, relish. Rest one minute and serve.
Kwai Lekr Wine
🍷 What Should I Pour?
Charred beef and sweet onions meet the dark fruit and firm tannin of Cabernet Sauvignon — classic butchery-and-berry pairing.
Everything you need for Gourmet Beef & Caramelised Onion Burger is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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